Lab technologiesPasteurization, UHT & sterilization
Heat treatment is the most common food-safety hurdle, and also the easiest one to overdo and ruin flavour, colour and texture. Here we test the thermal process with temperature probes inside the product, calculate P and F values, and compare conditions until we find the point where the product is safe and still tastes right.
72 °C / 15 sF0P valuecold pointUHT 135–140 °C
The equipment
- Jacketed vat with stirrer and heat exchanger for thermal liquid processing.
- Tube-in-shell heat exchanger for pasteurization and UHT, including aseptic packaging.
- Autoclave for sterilization of cans, pouches and jars.
- Temperature data loggers inside the product and in the environment.
- Supporting measurements: pH, Brix, viscosity, colour and texture before and after treatment.
Thermal process studies
Depending on the product and process, the work may include heating and cooling profiles, cold-point evaluation, pasteurization- and sterilization-value calculations, comparison of process conditions, assessment of process uniformity, evaluation of product-quality effects, and support for scale-up and industrial trial planning.
To be precise: these studies support process design and the industrial validation that follows. Regulatory validation of a commercial scheduled process may require additional industrial data, microbiological evidence or approval by a qualified process authority.
Not every RTE product needs sterilization
The right control system depends on the product, storage conditions, target microorganisms and regulation. Often a combination of pH, water activity, refrigeration and suitable packaging allows a gentler heat treatment. That is designed at the formulation stage, not after the flavour is gone. See also modified atmosphere packaging.
Frequently asked questions
Where can I run a small pasteurization trial?
In our benchtop lab in Yakum, designed for small-scale development trials that represent food-industry unit operations. We measure product temperature through the process and record the variables, so the results can be used for formulation decisions, process development and scale-up planning.
What is the difference between pasteurization and UHT?
Pasteurization (for example 72 °C for 15 seconds) kills pathogens but not spores, so the product needs refrigeration and has a relatively short shelf life. UHT (135–140 °C for a few seconds) with aseptic packaging gives a product that is stable at room temperature, at the price of a larger effect on flavour and colour. The choice depends on the product, the cold chain and the market.
Let's put your idea on the bench
A short first conversation: the product or challenge, the market, where you are, and what's already known. Then we ask for a short brief and come back with a proposal.
Talk to usQuestions about cost, timelines or who owns the formula? Read the FAQ